heidih

We call them "Mexican limes" That sounds simple and flexible - Thanks!

How do you make your lime pickle?

As a bell pepper cringer I was more worried about that ingredient. It is sold as a multi purpose seasoning blend so maybe it works in that lane. The pink stuff was probaby an added attempt to attract attention - ya know "exotic". I grew up with Lawry's seasoning salt and Lemon Pepper as the only such adds. I've never looked at the mgredents - maybe best left to nostalgia taste memory rather than analysis.

@Kim Shook My reaction was not food snobbery based in intent. It was more my wrapping my head around all the effort and money put into "development". I understand the need for uniformity for a chain. The consumer needs to receive what they expect. Why many tourists from US for example sigh with relief at seeing a McD - they want a hit of what they are used to alongside new tastes in other countries. I also have read about the assembly time considerations many in fast food - key word "fast". Back in the day when we all went out to the bar after work on Wednesdays to celebrate making it past "hump day" - a cheap consistent Taco Bell bean and cheese burrito to get you through to Thursday was a joy. As @blue_dolphin noted - the article is a very interesting peek into the backstory of what many take for granted. BTW: for Kim on the taco crunch - a beloved Los Angeles food spot Tito's Tacos is famous for its hard shell tacos. https://www.youtube.com/watch?v=w2fzboe5BbE

Good is personally defined I suppose. The reach of their hold on the country and that comment by the one senior exce about how they needed to be careful not to adversely affect the food supply chain by overtaking the availability of an ingredient. When he "oops" mis-stated parsley when he menat cilantro. That is a powerful influence on a large country/population. I did laugh at the difference most cars being automatic now versus stick - so easier in car eating for the driver.

I found this beyond creepy. I don't eat there. The money they spend to manipulate consumers wow! Maybe pay wall https://www.newyorker.com/magazine/2023/04/24/taco-bells-innovation-kitchen-the-front-line-in-the-stunt-food-wars

PS: I don't think they are worth going out of your way for, but since you like to try different things - worth a go if you come upon them.

They are like a heftier relative of the mung beans amd to me had a heartier taste. A quick cook yes. I only see them in Asian markets

Those look like mung bean sprouts. Have you done it with the sturdier soy bean sprouts?

Love it! And the lady bug chocolate. As kids we enjoyed them visually but not so much to eat as they were usually a very dark chocolate with a marzipan center. As far as I went back then was the dark chocolate in those Hershey minis.

Wow those are some hefty artichokes! Dipping sauce?

Yup - the cleaning issues and you still have to separate the skin and overly fibrous part before using a device. For a singleton I suggest a good sharp knife so you are not attacking the poor vegetable with a dull knife and fighting with it or mutilating it.. I almost always am cooking just for me and I have vision and hand issues. I am also gadget averse - so no judgement by me on the uniformity of my cuts AND no extra clean-up

Clearly I did mpt thoroughly read the article. Thanks for clarifying.

Agreed - nice video. She is a good teacher. I will give the book a look.

@Duvel Your Abendbrot is similar to my late grandparent's routine. The main at lunch - a hot cooked meal. With the changes in work life across European cultures - s that still common? Of course back in the day as farmers who got up early and worked physically hard there was also the mid morning Jausen. On pork and trichinosis - it existed. My father did his apprenticeship as a butcher in Croatia and then practiced his craft esp as a sausagemaker in Austria. Now he is 100 - but that pork fear was drummed into the apprentices and all these many years later I've given up telling him it is not an issue anymore.

On mole - I find it interesting that many see it as a single sauce when there are so many different ones with their own unique complexities. All worth exploring https://www.tasteatlas.com/most-popular-types-of-mole-in-the-world#:~:text=The moles of Oaxaca include,beef stock and thickened with On the purse amd hat thing. I think QVC marketed one for chair back. The push button fascinated me as a child in church = on back of pew in front of you for when men wore hats and took them off inside. But for those and the ceiling murals (intricate) I'd never have lasted through a mass.

That is why I asked if for eating or science

The rolls of plasticized cloth - was it oilcloth. A growing up memory and so many vibrant patterns. My huge vintage flea mrket often has vendors selling it, https://en.wikipedia.org/wiki/Oilcloth.

Thanks for the store. I remember it. I also share a love of the blue rimmed golasses andpitchers. Broke all mine as I've shared before. I love how heavy the base es are and the variations of the glass in sunlight.

By wall saw did you mean like a SawzAllz.n I know some use that and just keep a separate set of blades for culinary.

@scott123 Yes! Click bait, headline hocus pocus drama is constant. I only read some to be able to make a calm down comment to people who have not a clue what responsible peer reviewed articles are. Now something like the Nurses' Health Study I give respect. https://nurseshealthstudy.org/about-nhs/history

@Shelby You mentioned having gotten all the onions weeded. With your rather large garden, what is your weeding method? As I walked down to get the mail, carefully looking down as asphalt a disaster from expansion and contraction with long drought and now rains - my head jerked up and over. The sweet scent of blooming citrus was intoxicating. Just opening up so from afar not a cloud of white. So many and still so many last season oranges and tangelos. I can afford to harvest some flowers for a relaxing tisane. I'd feared the massive rains & winds might have knocked the emerging blooms off. Happily all well.

I usually see that style used as @nakji did here https://forums.egullet.org/topic/97326-eg-foodblog-nakji-our-girl-in-hanoi/?do=findComment&comment=1334509 I porefer the discs - about size of a US 50 cent piece. Kept in freezer and pop off desired quantity - direct into a soup where I want a chewy dumpling feel. Don't absorb liquid like noodles so leftovers remain souplike and rice cake not soggy.

Not exactly where you were headed but if thwy were fond of tuna salad there are many recies that sub chickpeas/garbanzos. It is the tratuinak flavorings and the mouthfeel of the beans that scratch the itch. From Melissa Clark in NYT "Scoop about 3 to 4 tablespoons of your mayo of choice into the bowl with the chickpeas. Now add whatever you usually add to tuna salad. I like a chopped celery stalk, 2 tablespoons or so of chopped onion (or scallion or shallot), a scant teaspoon of mustard, and a drizzle of brine from the pickle jar" Also https://www.smithsonianmag.com/innovation/move-over-fake-meat-its-time-veggie-seafood-180973080/

King oyster mushrooms have an enjoyabe texture and pan fried with a little hit of soy sauce- in the territory Sasify is an old traditional oyster flavor https://www.bbcgoodfood.com/glossary/salsify-glossary